Chili-Chicken Casserole

• 4 oz. crushed tortilla chips
• 1 lb. boneless chicken breast, cubed
• 1 small onion, diced
• 1 clove garlic, minced
• 2 Tbsp. oil
• 1 (15 oz.) can tomato sauce
• 1 (17 oz.) can whole kernel corn
• 1 (15 1/2 oz.) can kidney beans
• 1 c. shredded Monterey Jack cheese
• 1 Tbsp. basil and parsley
• 1/2 c. each: black and green olives
• 3 Tbsp. chili powder
• 1/4 tsp. red pepper
• 1 tsp. black pepper

1. Line bottom of 13 x 9-inch baking pan with chips.
2. In a large skillet, over medium heat, saute chicken, onion and garlic in oil until chicken is opaque.
3. Stir in remaining ingredients, except cheese.
4. Pour over chips.
5. Top with cheeses.
6. Bake in a preheated oven at 350u0b0 for 30 minutes.
7. Makes 6 servings.

tortilla chips, chicken breast, onion, clove garlic, oil, tomato sauce, whole kernel corn, kidney beans, shredded monterey jack cheese, basil, black, chili powder, red pepper, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=753224 (may not work)